Tag Archives: leg of lamb

Sous Vide Leg of Lamb with Salsa Verde

This is a great meal for a slow, cool Sunday afternoon—provided you have an immersion circulator for the sous vide process. If you don’t own one, Christmas is coming up and it could make your list—just sayin’. Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces wonderful results that are impossible to achieve through any other cooking method.

The benefits:

Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results. Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender. Waste reduction. Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume. Flexibility. Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.

It’s actually very affordable and easy to get started with sous vide cooking thanks to the recent availability of sous vide devices built for the home cook. We own a Joule which is the smallest sous vide tool on the market. But it’s also the most powerful. It heats to the perfect temperature—no more, no less—which means that your proteins won’t overcook, ever. Even if they cook for extra time. 

As far as this recipe, by all means, feel free to use whatever dried herbs you happen to have on hand. Don’t have coriander? No biggie. Only have dried rosemary? Don’t sweat it. Create a taste profile that suits your own preferences. The amounts below indicate how much overall you’ll need.

To begin, season the leg of lamb liberally on both sides with kosher salt. Lay with the fat cap side down and score the top with a sharp pairing knife by dragging the knife across in diagonal lines both ways. Rub your herb mixture all over the scored side. Roll it up, and secure in place with butcher’s twine. Simply, vacuum seal the rolled leg of lamb and she’s ready for her water bath.

Our roast was only 2 1⁄2 pounds and we got 4-5 servings out of it, so a 5-pounder would yield 8-10 servings. It was delicious! We prefer our lamb medium-rare, but if you like yours less pink, adjust the immersion circulator to preheat the water bath temperature as needed.

Sous Vide Leg of Lamb with Salsa Verde

  • Servings: 6-8
  • Difficulty: moderate
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Ingredients

For the lamb:

  • 3-5 lb. boneless leg of lamb
  • 1 Tbsp. mustard seeds, lightly toasted
  • 1 Tbsp. coriander seeds, lightly toasted
  • 1 Tbsp. cumin seeds, lightly toasted
  • 1 tsp. peppercorns
  • 2 tsp. kosher salt
  • 4 garlic cloves
  • Leaves of 1 rosemary sprig
  • Leaves of 2 thyme sprigs
  • 2 Tbsp olive oil
  • Ghee or butter for searing

For the salsa verde (optional):

  • 1/4 cup chopped parsley
  • 1/2 tsp. flaked sea salt
  • Juice of half a lemon
  • Zest of one lemon
  • 2 Tbsp. olive oil

Directions

  1. Using your immersion circulator, preheat water bath to 130° F.
  2. Add all the ingredients except the lamb, ghee, and salsa verde ingredients to a food processor or use a mortar and pestle to grind them into a paste.
  3. Season the leg of lamb liberally on both sides with additional kosher salt. Lay with the fat cap side down (you can trim this if you want) and score the top with a sharp pairing knife (this means dragging the knife across in diagonal lines both ways).
  4. Rub the herb mixture all over the scored side. Roll it up, and secure in place with butcher’s twine.
  5. Vacuum seal the rolled leg of lamb or add to a gallon-sized zipper top bag and remove all the air. Add to preheated water bath and cook for 3-5 hours.
  6. When done, remove from the water bath and bag. Pat leg of lamb as dry as possible with paper towels.
  7. Get a cast iron skillet searing hot—as hot as possible—and add enough ghee to coat the skillet. Sear the leg of lamb on all sides until golden brown. You may need to prop up the lamb roast with tongs to make sure it is browned all over.
  8. Let the leg of lamb rest for a moment on the cutting board. Prep the salsa verde by mixing together all ingredients. Taste and adjust seasoning as desired.
  9. Remove the twine from the leg of lamb and slice into 1/2 inch slices. Top with salsa verde and serve!

http://www.lynnandruss.com

Recipe from Chelsea Cole, food blogger for A Duck’s Oven

Perfect Reverse-Seared Leg of Lamb

What many don’t realize is that prepping and cooking a big cut of meat can actually be easier and more forgiving than working with smaller cuts. According to chef Alan Bergo, you just need to know a few basic principles, and a have a simple trick or two up your sleeve. Here he shares his favorite method for serving up a flawless roast leg of lamb on your first try. It employs a surprisingly simple kitchen hack known as the reverse-sear.

Truth be told, while we’ve done the reverse-sear method on a number of cuts of beef, this was our maiden voyage with lamb. In this case, the recipe called for a 3-4 pound leg of lamb, but ours was nearly 5 pounds so the cooking time was actually 2 hours and 20 minutes. We used an internal thermometer to measure the temperature the entire time it was roasting.

One ingredient not included in the original recipe was garlic, so we included 4 cloves and mashed them in a large mortar with salt. Next we added the herbs (which we increased from 1/4 cup to a 1/2 cup since our roast was larger), and mashed it altogether to make a paste.

The lamb entrée was paired with Smashed Sage-Butter Potatoes that were so tender and creamy and Balsamic Roasted Brussels Sprouts and Shallots. A word to the wise on the potatoes: make sure to get the small baby Yukons. This time around the store wasn’t carrying them, and we picked up 3+” potatoes, shown below. They came out wonderfully creamy, but the sagey butter didn’t really penetrate into the interiors as much.

Perfect Reverse-Seared Leg of Lamb

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 Boneless leg of lamb (3-4 pounds)
  • Flavorless high heat cooking oil, like grape seed
  • 1/2 cup aromatic herbs like rosemary sage and thyme, finely chopped
  • 4 cloves of garlic, peeled and mashed in a mortar with salt
  • 2 tsp. kosher salt or more to taste
  • 1 tsp. fresh ground black pepper or more to taste
  • Extra-virgin olive oil

Directions

  1. In a large mortar, mash the garlic cloves with kosher salt until pulverized. If using rosemary, mash that with the garlic and then finish with the remaining herbs.
  2. Season the meat with salt, pepper and the garlic-herbs paste inside and out. Roll the leg up tightly and tie with kitchen twine to ensure even cooking. Let it sit uncovered in the fridge overnight.
  3. The next day, 1 1/2 hours before you want to serve (assuming a 3-4 lb leg) preheat the oven to 250 °F and place the leg in the oven. Insert an internal thermometer if you have one and set it for 130° for medium-rare. If all you have is an instant-read thermometer, start checking after one hour to monitor the meat doneness.
  4. When the internal temperature comes up to your target temperature (which could be 2 hours or more), remove the leg from the oven and allow to cool on its rack loosely tented with foil in a warmish location for 15-20 minutes.
  5. Finally, rub some extra-virgin olive oil all around the roast and heat a few tablespoons of grape seed oil in the sauté or cast iron pan on high. Turn on the hood, and or open a window, since you’ll be using some high heat for a few minutes. When the oil is just starting to smoke gently, reduce the heat to medium-high and brown the roast deeply on all sides.
  6. After the roast is browned, transfer to a cutting board, remove the twine, cut into slices with a sharp knife and serve immediately.

http://www.lynnandruss.com

Original recipe by Alan Bergo